Cuc Stanca, Sarosi Codruta, Petean Ioan, Moldovan Amalia, Bacali Cecilia, Man Sorin Claudiu
Department of Polymer Composites, Institute of Chemistry Raluca Ripan, Babeș-Bolyai University, 30 Fantanele Street, 400294 Cluj-Napoca, Romania.
Faculty of Chemistry and Chemical Engineering, Babeș-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania.
Gels. 2025 Feb 1;11(2):100. doi: 10.3390/gels11020100.
This study aimed to evaluate the micro-nanostructure and color changes of dental enamel after treatment with new gel formulations containing papain or bromelain. Eighty caries-free, extracted human teeth were randomly divided into two groups (n = 40) and stained by immersion in either coffee or Tedi juice for 4 h daily over five consecutive days. After staining, the samples were washed and stored in artificial saliva at 37 °C. The stained samples were then treated with four different whitening gels (GC, G1, G2, and Opalescence 15%) for 4 h daily. Following each treatment, the samples were rinsed and stored in artificial saliva. Color changes were measured using a digital spectrophotometer to assess CIELab* ΔE* and the Whiteness index (WI). The enamel micro-nanostructure was analyzed using SEM and AFM. Data were statistically analyzed using one-way ANOVA followed by Tukey's HSD test. The results showed that gels containing papain and bromelain were more effective than the commercial gel in removing stains. SEM and AFM analysis indicated that papain was particularly effective for removing coffee stains, while bromelain was better for stains from natural juices. Healthy enamel has a Ra value of approximately 10 nm, which increases to about 40 nm after staining. Papain restored enamel roughness to approximately 8 nm for coffee stains and bromelain restored it to 11 nm for juice stains, delivering optimal results, while commercial gel ensures a roughness of about 15 nm after stain removal. CIELAB reveals notable changes in ΔE and WI after bleaching, revealing that papain gel is optimal for coffee stain removal and bromelain gel is optimal for natural juice stains. In conclusion, dental stains should be assessed by a dentist to determine the most suitable gel for achieving optimal results.
本研究旨在评估用含木瓜蛋白酶或菠萝蛋白酶的新型凝胶制剂处理后牙釉质的微观纳米结构和颜色变化。80颗无龋的拔除人类牙齿被随机分为两组（n = 40），并通过连续五天每天浸泡在咖啡或泰迪果汁中4小时进行染色。染色后，将样本冲洗并储存在37℃的人工唾液中。然后将染色后的样本每天用四种不同的美白凝胶（GC、G1、G2和皓齿15%）处理4小时。每次处理后，将样本冲洗并储存在人工唾液中。使用数字分光光度计测量颜色变化，以评估CIELab* ΔE*和白度指数（WI）。使用扫描电子显微镜（SEM）和原子力显微镜（AFM）分析牙釉质的微观纳米结构。数据采用单因素方差分析，随后进行Tukey's HSD检验进行统计学分析。结果表明，含木瓜蛋白酶和菠萝蛋白酶的凝胶在去除污渍方面比市售凝胶更有效。SEM和AFM分析表明，木瓜蛋白酶对去除咖啡污渍特别有效，而菠萝蛋白酶对去除天然果汁污渍效果更好。健康牙釉质的粗糙度（Ra）值约为10 nm，染色后增加到约40 nm。木瓜蛋白酶将咖啡污渍的牙釉质粗糙度恢复到约8 nm，菠萝蛋白酶将果汁污渍的牙釉质粗糙度恢复到11 nm，效果最佳，而市售凝胶在去除污渍后可确保粗糙度约为15 nm。CIELAB显示漂白后ΔE和WI有显著变化，表明木瓜蛋白酶凝胶最适合去除咖啡污渍，菠萝蛋白酶凝胶最适合去除天然果汁污渍。总之，牙科污渍应由牙医进行评估，以确定最适合获得最佳效果的凝胶。
